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Topic: Fried clam

	Woodman's of Essex - Essex, MA
		The clams are exceptionally fresh, the portions are quite ample, and the taste is outstanding.
		The portion of french fries was ample also, and although they were not the best that I have had, they were definitely good.
		I had asked for the best place in the area for fried clams, and the proprietress told me that Woodman's was clearly the best in the Cape Ann region.
	www.roadfood.com /Reviews/Writeup.aspx?ReviewID=2067&RefID=408 (421 words)

	Digging around to serve up clams - The Boston Globe
		With North Shore clam beds out of commission indefinitely, many restaurants and wholesalers are importing clams from as far away as Seattle, Canada, and Maryland to satisfy local appetites.
		While the irony of a classic New England clam shack serving clams dug hundreds of miles away is not lost on local restaurateurs, they say the only alternative is removing an extremely popular dish from their menus during one of the busiest weekends of the year.
		The savory bivalves are renowned for their plump, luscious bellies and sweet flavor, and many restaurants advertise Ipswich or native clam plates on their menus in the hopes that the thousands of tourists who visit clam shacks and seafood restaurants each summer will appreciate sampling a New England icon.
	www.boston.com /news/local/articles/2005/05/30/digging_around_to_serve_up_clams (1108 words)

	Clam - Glossary - Hormel Foods
		The flesh of clams which is somewhat tender or chewy in texture but typically sweet in flavor, is a popular food when steamed, fried or served as an ingredient in chowders and stews.
		Razor clams can be harvested on either the east or west coast of the U.S. Recognized by the sharp edges of the shells, the Razor clam provides a meat that is tougher in texture and is most often served as a steamed or fried clam.
		With a shell that is elongated in shape, this variety of clam is sweet in flavor and is typically prepared as a steamed clam or a clam added to soups and stir-fried dishes.
	www.hormel.com /kitchen/glossary.asp?id=33173&catitemid= (818 words)

	Clam Glossary Term
		The flesh of clams which is somewhat tender or chewy in texture but typically sweet in flavor, is a popular food when steamed, fried or served as an ingredient in chowders and stews.
		Clam meat consists of the muscles that manipulate each half of the shell, the neck (also known as the siphon) and the foot.
		Razor clams can be harvested on either the east or west coast of the U.S. Recognized by the sharp edges of the shells, the Razor clam provides a meat that is tougher in texture and is most often served as a steamed or fried clam.
	www.recipetips.com /glossary-term/t--33173/Clam.asp (0 words)

	Clam Country (Site not responding. Last check: 2007-10-26)
		Seems he was frying some potatoes for folks to eat along with their raw clams when someone suggested he throw some clams into the kettle.
		The clams Woodman's serves are raked from the mud of the Essex River at low tide.
		Woodman's, like most Yankee clam joints, serves their clams "in the rough." You order and pay for the clams at the front counter, get a number, and wait by the side counter until the clams are ready.
	citypaper.net /articles/062295/article036.shtml (0 words)

	Fried clam - Wikipedia, the free encyclopedia
		The fried clam is made by deep frying a soft-shell clam that has been dipped in batter.
		His version is made with clam strips, which are clams without the belly.
		They can be eaten as a dinner, or put in an oyster pail "to go." For a lighter meal, a clam roll is made by piling clams into a hot dog bun.
	en.wikipedia.org /wiki/Fried_clams (0 words)

	Clam - Wikipedia, the free encyclopedia
		Clams are shelled marine or freshwater mollusks belonging to the class Bivalvia (Kingdom Animalia, Phylum Mollusca
		The term "clam" has no taxonomic significance in biology, but in general use clam refers to a bivalve (a mollusk whose body is protected by two symmetrical shells) that is not an oyster, mussel, or a scallop, and that has a more-or-less oval shape, or alternately, to a freshwater mussel (Merriam-Webster Dictionary.).
		Clam chowder is a popular soup in the U.S. and Canada.
	en.wikipedia.org /wiki/Clam (0 words)

	TasteRI.com: A Regional Guide to Dining Out from The Providence Journal and RI Monthly
		The fried fish is splendid: hot tufts of flaky fish steam from the plate as you break into the crust.
		Fried shrimp are tender and hot from the fryer, but unlike the rest of the seafood, tasted pre-frozen.
		I tried fried clams, lightly dusted with a cornmeal-like batter, but after trying them I can see why fried clam strips were invented -- the bellies of a fried clam are just too mushy for me. A delicacy for some, but I was happier sticking to the strips.
	www.tasteri.com /projo/reviews/080100.htm (2416 words)

	Clam Box
		The Clam Box describes their history better than we can, so we'll just quote them...
		We have been a New England tradition serving generations of families only the finest in fried seafood for over 60 years.
		Although we don't claim to have invented the fried clam we believe we have perfected it.
	www.gis.net /~wab/Clambox.html (305 words)

	All hail glorious clam
		Fried, steamed or sauteed, clams are unbeatable at bringing the briny taste of the sea into the kitchen.
		Hard-shell clams are available year-round (none of this "oysters R in season" nonsense for them) but soft-shells are available from spring through summer, and Ingber uses a number of sources up and down the East Coast.
		To tell if a hard-shell clam is still alive, he said, it should either be firmly closed, or if it is open, should shut decisively when you press the two shells together.
	www.azcentral.com /home/food/articles/1022clams1022.html (613 words)

	Seasoned Cooking - August 2003 Issue - Phil's International Flair - Fried Clams
		Our target was the razor clam, and our limit was 60 per day, certainly more than enough for a couple of fried clam dinners and a large pot of chowder.
		The clams in the photo here were record breaking razor clams that were caught at Clam Gulch one March several years ago.
		Shari was a bit surprised to see that when I placed the fried clams on a plate covered with a paper towel, that there was practically no oil on the paper towel.
	www.seasoned.com /issues/200308/c.if.p1.html (0 words)

	the fried clam hunt - six degrees of desperation - San Francisco Bay Area - Chowhound
		The fried clam plate is $16.75 ($18.17 w/tax) - consisted of a dozen (?)fried clams (with lemon and tartar sauce) a large portion of steak fries, some sauteed napa cabbage, a cup of clam chowder or salad, half a Parisian sourdough bagette and butter.
		The clams were a mixed lot - several were pretty small without much of a belly and suffered for it but there were 4 or 5 with nice big bellies that almost did the trick...
		The steak fries were pretty greasy and a mixed lot - some pretty crisp but most of them a bit pale and not crispy on the outside and creamy inside like I always hope for - asking for the fries "crispy" might remedy this.
	www.chowhound.com /topics/24228 (763 words)

	Dark Days for the Fried Clam, a Summer Staple - New York Times (Site not responding. Last check: 2007-10-26)
		The miseries for clam lovers continue, with the closing of 5 of the remaining 10 Howard Johnson's restaurants, an easy place to get a fried-clam fix, and the government's new dietary guidelines, which direct Americans to drastically cut back on oil-laden foods like fried clams.
		In the raw, a clam consists of a longish muscular foot used for digging; inside the shell is a mass of siphons, stomach and gills, referred to as the belly, which is surrounded by a band of muscle, known as the neck.
		Art Mantlo, a local resident who said he eats fried clams at Bigelow's six days a week, and his son, Bill, were happy with their clams and so far unconcerned about red tide.
	www.nytimes.com /2005/06/13/national/13clams.html?ex=1276315200&en=e388888de0e6093f&ei=5088&partner=rssnyt&emc=rss (763 words)

	Clam Gastronomy (Site not responding. Last check: 2007-10-26)
		Clams are sold live in the shell, fresh or frozen shucked, and canned.
		Given the fact that Woodman's claims to have invented the fried clam in 1919 and the Clam Box did not open until 1935, it would seem obvious as to who the winner was.
		Clams and oysters in the shell should be alive and the shells should be closed tightly or should close when the mollusks are tapped.
	home.earthlink.net /~s_peters/cfood.html (0 words)

	Boston Phoenix Review of Woodman's of Essex
		The magic of fried clams at Woodman's hinges on the premise that a simple thing done right can be a source of wonder, and the Woodman clan hasn't tampered with its recipe for success in 75 years.
		Clams are dipped in milk and a corn-flour mixture which is sifted every 15 minutes to assure a smooth consistency.
		Couple fried or steamed clams with a cold draft beer and the combo rivals the greatest union of all, that of gin and vermouth.
	www.woodmans.com /boston_phoenix.html (1174 words)

	Fried Clams (Site not responding. Last check: 2007-10-26)
		Some of the best fried clams in the state of Maine are pretty far to travel for -- Els in Cape Neddick and Young's Lobster Pound in Belfast come to mind -- but the selection around Portland is nothing to sneeze at.
		Controversy continues to rage about whether fried clams are better done up in batter or in crumbs, but the bread- or cracker- or cornmeal-crumb is gradually winning out.
		The $17.95 price tag is also a good reminder of how expensive clams are nowadays, but the flavorful coated french fries with their tatters of skin and the fresh-tasting coleslaw add up to a satisfying meal, and the view of the water out the window is free.
	www.portlandphoenix.com /archive/food/00/08/31/FRIED.html (842 words)

	E-Cookbooks.net \| The Deep-Fried Truth About Ipswich Clams
		At its finest, an Ipswich fried clam, whatever its provenance, is a meltingly tender soft-shell clam body surrounded, belly and all, by a crumb coating that, when deep-fried (preferably in lard), becomes a salty, crunchy-crisp casing for the soft and sweetly briny clam inside.
		The Ipswich clam flats, along with those in neighboring Essex to the south and Rowley to the north, are part of the Great Marsh, an extensive, hauntingly beautiful and biologically rich environment of salt marshes, tidal creeks and estuaries — some 17,000 acres stretching from Cape Ann north across the New Hampshire border.
		The clams had been dipped briefly in 180-degree water and then in cold water to shock them into releasing their skins from their shells, making it easier to pop open the shells and remove the clams.
	www.e-cookbooks.net /articles/ipswich.htm (1503 words)

	eG Forums -> The Best: Fried Clams
		It must be fried the day it was harvested! That is part of the Thirsty Whale's secret--clams were delivered by the individual clamdiggers (who then would park at the bar drinking shots and beer until the next low tide) twice a day.
		My history with clams was just the opposite--aside from one visit to the Jersey Shore when I was maybe four years old, the majority of my family's summer vacations were to New England--either Rhode Island or Cape Cod--and so I grew up eating and loving whole fried clams with bellies intact.
		Clam bellies are the foie gras of the Atlantic.
	forums.egullet.org /index.php?showtopic=65669&st=0 (3120 words)

	Northwest Fried Razor Clams, Clam Recipe
		Named because their shells are razor sharp, these tasty clams are found on sandy ocean beaches and usually dug in the shallow surf.
		Fry each clam to a golden brown, 1 1/2 minutes on each side.
		Remove the clams from the pan with a slotted spoon, sprinkle with salt and pepper, and serve immediately with lemon slices.
	whatscookingamerica.net /ClamsFried.htm (235 words)

	We Love Clams: do-it-yourself fried clam kit from Diggers Choice (Site not responding. Last check: 2007-10-26)
		Your humble webmaster has been cooking and eating clams for many years, but except for a couple of very unsatisfying experiences heating frozen clam strips (think of warm gummy worms), I've never had fried clams at home before.
		Although our frying oil was of dubious quality, and our kitchen crew had never fried clams before, the amazing freshness of the clams came through.
		Remember: clams and beer are two of the vital food groups necessary for nurturing human brain cells.
	www.weloveclams.com /diggers.htm (0 words)

	Ed Levine Eats: The State(s) of Fried Clams
		With Memorial Day, the official start of the fried clam eating season, just around the corner, here is my absolutely incomplete guide to eating fried clams in the NYC area, CT., and MA., with a southern Maine spot thrown in for good measure.
		The clams are delicious, the fries are skippable, and the onion rings are the side of choice.
		The clams are excellent (though they do come in the dreaded box) and the bite fries are delicious, irregularly shaped chunks of fried new potato.
	www.edlevineeats.com /post/588 (0 words)

	We Love Clams: all about clam strips (Site not responding. Last check: 2007-10-26)
		Thomas Soffron (1908-2004) invented the fried clam strip, and was the first clam supplier to the Howard Johnson's restaurant chain.
		Many people think that clam strips are cut away from the yucky parts of "whole belly" soft shell clams, that are commonly used for steaming or frying.
		Thomas Soffron, a clam digger and businessman from Ipswich, Mass., invented the clam strip, and was the first to market it.
	www.weloveclams.com /clam_strips.htm (0 words)

	Cooks Recipes \| Deep Fried Clams Recipe
		Remove a few clams with a slotted spoon and add to cracker mixture.
		Heat 2 to 3 inches of oil in deep-fryer or large saucepan to 375F (190C).
		Fry a few clams at a time, about 30 seconds, or until golden brown.
	www.cooksrecipes.com /seafood/deep-fried-clams-recipe.html (0 words)

	An ode to joy for Macray's fried clams: 5/21/00
		In a time when Howard Johnson's clam strips were all the semi-rage, and I couldn't for the life of me figure out why, Macray's set the standard.
		I'm talkin' fried clams pouring off the top, so that there's not a hot dog bun in the world big enough to contain them.
		Macray's also offers clam chowder ($1.55), clam cakes ($3.85 a dozen, $1.95 a half dozen), scallop plate ($5.95), the obligatory fish & chips ($3.95 and $4.95) and a fisherman's platter (market price.) They were already out of clam cakes and scallops when I got there.
	www.s-t.com /daily/05-00/05-21-00/e03li160.htm (0 words)

	clam box fried clams recipe \| restaurant recipes (Site not responding. Last check: 2007-10-26)
		Soak clams in liquid, then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light but thorough coverage.
		Fry at 365 to 375 degrees F until golden brown and crisp, about 5 minutes.
		Drain on paper towels, salt to taste, and serve immediately with French fries, onion rings and coleslaw.
	www.recipegoldmine.com /cccCI/c337.html (0 words)

	Digger's Choice Fresh Seafood Ipswich Style Fried Clam Kit
		Fried Clams can now be made at home, anywhere in the US thanks to overnight shipping.
		Steam clams in covered pot until all are open and serve immediately with one cup of broth and small glass of butter.
		To eat remove sock from the foot of the clam, Rinse clams in broth the dip in butter for a taste treat.
	www.diggerschoice-seafood.com /Fried-Clam-Kits (903 words)

	Florida's Fresh Fish Specialists: Prawnbroker Restaurant Group
		Burgers and Sandwiches are served with a choice of French fries or cole slaw and lettuce, tomato and pickle.
		All dinners are served with homemade bread and butter, choice of cup of soup, house salad or Cole slaw and choice of fries, rice, vegetable, or potato du jour.
		Fried shrimp coated with hot and spicy red hot sauce, served with blue cheese dressing.
	www.prawnbroker.com /shrimpers/menu.htm (0 words)

	Fried Clams (Site not responding. Last check: 2007-10-26)
		Add the remaining 1/4 cup milk and fold in the stiffly beaten egg white; stir well, and your batter is ready.
		Drain the clams and dip each one into the batter.
		In fat or oil heated to 375 degrees, deep fry the clams until they turn a golden brown - about 1 minute.
	lynnescountrykitchen.net /seaf/frdclm.html (0 words)

	Fried Clam HEAVEN: Essex Seafood - ChefTalk Cooking Forums
		The chowder was loaded with pieces of clam and potato, and had just the right balance of milk and cream to stock, neither too thick and gloppy nor too thin.
		The clams were huge; the shrimp didn't taste the least bit of iodine; the scallops were the most tender and sweetest; even plain old fish was delicate and flavorful.
		Let clams fry for about 1 1/2 minutes, or until they are crisp and golden.
	www.cheftalk.com /forums/restaurant-dining-experiences/7953-russian-tea-room-closing-next-thread.html (977 words)

	Reel-Time Forums - Essex MA and fried clam tips?? (Site not responding. Last check: 2007-10-26)
		As far as fried clams go, I think that Woodman's is the best but if the line there is too long you can try Essex Seafood which is down the road toward Glouscester.
		The Clam Box in Ipswich is great too and that is further north on the clam belt, 133.
		Regarding the fried clams.....there is not a doubt in my mind that the Clam Box in Ipswich has the best fried clams in the state.
	www.reel-time.com /forum/showthread.php?t=27770 (0 words)

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